KR102043900B1 - Method for manufacturing triangular kimbap in factory automation - Google Patents

Abstract

The present invention relates to a method for producing gimbap, and more specifically, to allow the mass production of triangular gimbap, while maintaining the shape of the triangular gimbap properly, the factory automation triangular gimbap manufacturing method that can also enjoy the flavor of taste. It is about.
To this end, the present invention, the miban supply step (S10) for supplying the miban prepared through the miban manufacturing step to the hopper; Mimi crushing step (S20) for grinding the crushed in the hopper by moving to the stirrer; Mijin discharge step (S30) for moving the crushed miban to a molding machine to export in a predetermined amount of rectangular shape; A topping addition step (S40) of raising the toppings on the cleft of the rectangular shape to be transferred; Mijin forming step (S50) to add the mipping topping is placed in the mold of the triangular mold; It is characterized in that it comprises a; ladle step (S60) surrounding the rice flour of the triangular shape topping the input into a dedicated laver.

Description

Method for manufacturing triangular gimbap for factory automation {METHOD FOR MANUFACTURING TRIANGULAR KIMBAP IN FACTORY AUTOMATION}

The present invention relates to a method for producing gimbap, and more specifically, to allow the mass production of triangular gimbap, while maintaining the shape of the triangular gimbap properly, the factory automation triangular gimbap manufacturing method that can also enjoy the flavor of taste. It is about.

Rice, which is a staple food of Koreans, is a beta starch that has a regular molecular arrangement before cooking, and it can be stored for a long time due to its low moisture content.However, it is difficult to chew and difficult to digest due to regular molecular arrangement.炊 飯) beta starch is gelatinized due to swelling phenomenon, and the state is changed to alpha starch with irregular molecular arrangement, which is easy to chew and digest.

Among the foods using rice, gimbap is wrapped with rice, vegetables, meat, and other ingredients. It is easy to carry and consume, so it is not only consumed a lot for outdoor outings and simple meals for office workers. It is also widely favored as a snack for children because it contains a balance.

In the production of gimbap, rice is spread evenly on a sheet of laver, and then vegetables such as carrots, radish, spinach and other meats such as sausages and meats are arranged in the lengthwise direction and rolled while pressing with gimbal to form a cylindrical shape. According to the process of having, and recently, various foods such as hamburgers, pizzas, etc. in the context of changing the whole food culture of our country has been released a variety of gimbap that can compete with foreign foods to suit our taste.

In recent years, triangular gimbap has become mainstream so that it can be easily eaten.The triangular gimbap is pressurized while putting rice in a triangle frame to form rice in a triangular shape, and then laver is placed on the outside, and ham or tuna inside the rice. , And stuffing such as red pepper paste is formed.

In line with the popularization of triangular gimbap, the system for mass production is becoming important, and because the taste is not to be overlooked, it is necessary to prepare an optimized method for production and taste.

Republic of Korea Patent Publication No. 10-2011-0080805 Korean Utility Model Registration Publication No. 20-0426305

The present invention has been made in order to solve the above problems of the prior art, while providing a method for manufacturing factory triangular gimbap for factory automation that can be prevented in the shape and taste of triangular gimbap while promoting the mass production of triangular gimbap through automation. Its purpose is to.

In order to achieve the above object, the present invention, a miban supply step of supplying the miban prepared through the prefabrication step to the hopper; A milling milling step of moving the milled masses in the hopper with a stirrer and grinding; A crushed discharge step of moving the crushed crushed rice to the molding machine and discharging the crushed rice flour in a rectangular shape; A topping addition step of raising the topping on the cleft of the rectangular shape to be transferred; A crushing forming step of placing the crushed toppings added to the forming mold in a triangle shape and then pressing them; A laver to surround the maize of the triangular shape added topping with a dedicated laver; including, wherein the hopper is at least one first roller having a plurality of primary needles for breaking the agglomerated maize and the remaining amount for detecting the remaining amount A first hopper including a first half detection sensor, at least one second roller having a plurality of secondary needle rods to uniformly spread the ground discharged through the upper hopper, and a second half detection for detecting the remaining amount It is made of a lower hopper including a sensor, the operation of the first roller and the second roller is determined according to the remaining amount of grinding remaining detected by the first and second grinding control sensor, in the grinding step, the topping is added Before being placed in this mold, the rectangular area of the macula is reduced as it passes through the automatic feed section with a space narrower than the macula's width. Rock and to be readily secured to the forming die, to make the image size of the Rice balls to the next step gimmalyi characterized in that it further comprises a size check generating an alarm when the error is outside the range.

Here, in the milling step of supplying the rice flour to the hopper in the rice mill supplying step, soaking the semi-rice and water in a pot washed with a lid and soaking step called rice, and open the lid to remove the water called in the pot and put the rice Watering step, seasoning step of stirring the mixture with seasoning liquid and sesame in the rice, steaming step of covering the pot with a lid and heating the mixture, and then steaming the mixture; It is characterized in that it comprises a spraying step, opening the lid and inverting the pot to expand the rice flour spilled from the pot into the spreader, and a cooling step of blowing the wind to the heat sink in the unfolded rice flour to lower the rice temperature.

And, the molding machine is characterized in that it comprises at least one or more third rollers facing each other to compress the milling, and a load cell for inspecting the milling weight of the rectangular shape passed through the third roller.

In addition, the dedicated ladle used in the lamination step is characterized in that it has a rectangular shape.

Packing the triangle kimbap manufactured by the laver step after the packing machine and attaching the product information displayed on the bar code sticker, and the inspection step of performing a metal and weight inspection of the packaged triangle gimbab, the inspection step It is characterized in that the coil is provided inside to detect the metal in the triangular gimbap through a metal detector to form a magnetic field region.

After the laver step, the triangular gimbap is erected in a vertical direction, and further comprising a size selection step of moving to a size limit jig in which only a triangular gimbap of a predetermined size or less is formed.

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The method for manufacturing factory triangular gimbap according to the present invention as described above enables the mass production of the triangular gimbap by automating the entire process for manufacturing the triangular gimbap, so that the main material of gimbap is also produced in a gritty state. By doing so, the appearance of the triangular gimbap may be prevented from being disturbed as much as possible.

1 is a flow chart schematically showing a triangular gimbap manufacturing method for factory automation according to the present invention.
Figure 2 is a flow chart schematically showing the process of manufacturing miban according to the present invention.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all of the technical idea of the present invention, which can be replaced at the time of the present application It should be understood that there may be various equivalents and variations.

Hereinafter, a method for manufacturing factory automated triangular gimbap according to the present invention and the triangular gimbap prepared thereby will be described with reference to the drawings.

1 is a flow chart schematically showing a triangular gimbap manufacturing method for factory automation according to the present invention.

The present invention basically comprises a rice feeding step (S10), rice milling step (S20), rice milling step (S30), topping addition step (S40), rice milling step (S50), laver step (S60).

The milling supply step (S10) is a process for supplying the milled rice prepared through the milling manufacturing step to the hopper, as an example of a device for this, the milling feeder may be used. If the box is raised and then the box is tilted toward the hopper side, the rice cake may have a structure in which the rice cake is put into the hopper.

Figure 2 is a flow chart schematically showing a process for manufacturing rice flour according to the present invention.

Here, the rice flour prepared through the rice milling step is an important food material that determines the maintenance of taste and shape because the rice must be prepared in a gritty manner so that the seaweed can have a good effect on the texture of the triangular gimbap without quickly becoming wet. The manufacturing process will be described below.

The pre-manufacturing step of supplying the pre-mizo to the hopper in the pre-mixing step (S10) is a immersion step (P11), a water change step (P12), seasoning step (P13), steaming step (P14), spraying step (P15), unfolding It comprises a step P16, the cooling step (P17).

The soaking step (P11) is a process of dipping semi-rice and water in a cooked pot and covering the lid to remove rice and other foreign matters such as dust remaining on the pot and the lid in a process called rice, and then inverting the washed pot back to the pot inverter. After returning the inverted state to its original position, the semi-rice and water are put into the washed pot. Particularly, in the case of the pot, it may be too heavy to wash a large number of pots by manpower. Therefore, the present invention may include a pot inversion process of inverting the pot using the pot inverter as a process for washing the pot.

Although not shown in the drawing, the reason for using the pot reversal is to turn the pot upside down so that the water does not leak out to the washing chamber so that the water is sprayed into the pot to remove foreign substances and at the same time the water is also easily outside the pot. To be discharged.

An example of the structure of the pot reversal may be based on a method in which the robot arm grasps the wing portion around the pot from both sides and rotates it. In another example, the pot is properly combined with a locking jaw, a rotating shaft, etc. in a path in which the pot is moved by a conveyor. Inverting the pot can be enabled by inverting the posture, and the structure of such a pot reversal is omitted by the specific specification in the present specification as it is possible by the adoption or combination of the prior art.

For reference, the washing of the lid may be performed together in a line for washing the pot with a conveyor or may be performed in a separate washing room so as not to interfere with the pot washing.

In the soaking step (P11), the pot, which has been washed through the washing chamber, is inverted back into the pot inverter to return the inverted state to its original position, and then in the cooked rice that has been washed with water (for example, 7 kg, error range ± 100 g) and water. The operation of closing and closing the lid is performed, and such a process may include a semi-process of separating semi-rice and semi-water used after the semi-rice into a pot.

In addition, the soaking step (P11) includes a soaking process (40 minutes, error range ± 1 minute) for easy swelling of beta starch when the rice is soaked in water and heated, water (25 ℃ ~ 30 ℃ The lid is cleaned to prevent foreign substances from entering the pot with lukewarm water) and rice. The lid may also follow the procedure of covering with manpower. However, the lid of the pot is recognized as a sensor and the robot arm moves by grasping the handle. Automation may allow for the installation and removal of the lid.

The water change step (P12) is a process of removing the water called in the pot by opening the lid, and then put the rice water, open the lid with a manpower or robot arm and then remove the water called with a drainage to remove the foreign matter not processed in the semi-process together It is possible to make clean rice by exporting it to the other side, while supplying 10.6kg ~ 10.9kg of lukewarm water at 35 ℃ ~ 45 ℃, so as not to consume as much energy as possible to heat water during the heating process.

The seasoning step (P13) is to add a seasoning liquid composition and sesame to the rice and rice cooker to provide a flavorful rice flavor for triangular gimbap, the ratio of rice, rice, seasoning composition and sesame seeds optimized A metering and dosing line for metering may be provided to maintain the state.

The seasoning liquid composition is injected into the pot in the form of spraying using a seasoning liquid injector according to the liquid, sesame is added to the pot through the sesame injector as much as the amount measured in a separate storage space, and then rice, rice Follow the process of uniformly stirring the mixture of seasoning solution and sesame seeds.

For reference, the seasoning composition may be made of 20% (error range ± 2%) of salinity 198ml ~ 202ml, vinegar 59ml ~ 61ml, cooking oil 99ml ~ 101ml and sesame oil 99ml ~ 101ml, sesame seeds 19 ~ 21g It adds flavor of rice taste.

In the steaming step (P14), the lid is covered with a pot and the pot is transferred to an electric furnace to heat the mixture for a predetermined time (internal temperature of 99 ° C. to 101 ° C., pot weight of 5 kg, and heating time of 19 minutes to 21 minutes). The hot pot is moved to a warmer and placed in a temperature lower than the heating temperature (95 ℃ ~ 100 ℃) to induce steaming to alpha the rice.In particular, the pot temperature, pressure, heating time, steaming time ( 24 to 26 minutes) is kept constant to ensure the natural taste of the rice using the pot.

The spraying step (P15) when opening the lid in the pot and steamed sesame oil 98ml ~ 102ml through the sesame oil injector through the steaming step (P14) to make a triangular gimbap while making a triangular gimbap at the same time This is done to prevent the rice cakes from sticking to each other by stickiness.

The spreading step (P16) is a process of opening the lid and inverting the pot through the pot half inverter to spread the rice spilled from the pot into the spreader, in order to prevent the rice in the clumps as much as possible before putting the rice in the hopper.

Here, since the spreader is sufficient to have a structure for spreading the stacks stacked on the conveyor to move below a certain height, an example of such a spreader structure is a bar that restricts the height of the stacks and the comb teeth below. It is composed of a plurality of vertical members arranged at regular intervals, such as, and the vertical member is provided with a rotating shaft comb-like vertical member is a vertical member unfolds the rice while rotating the rotating shaft.

The spreading step (P16) may include a cooling step (P17) to blow the wind to the unfolded rice with a heat cooler to lower the temperature of the rice below 60 ° C, which is too hot when making a triangular gimbap. This is to prevent difficult situations or to make it easier to store rice before making triangle gimbap.

The viscosity of the rice flour prepared according to the described process can be maintained at a constant level, resulting in a savory rice in a gritty state optimized for making triangular gimbap.

 The milling milling step (S20) performed after the milling step (S10) is to follow the process of moving the milling united in the hopper to the stirrer, the milled united by the stirrer is disturbed.

On the other hand, it is also possible to crush agglomerated clumps in the hopper, and an example of such a hopper structure may include at least one first roller having a plurality of primary needles and a first caudal crate for detecting the remaining amount of clumps. And an upper hopper including a sensor, at least one second roller having a plurality of secondary needle rods to uniformly spread the ground discharged through the upper hopper, and a second ground detection sensor for detecting the remaining amount of ground. The thing which consists of a lower hopper is mentioned.

When Miban is introduced into the hopper as described above, as the first roller rotates, the agglomerated macula is broken by the primary needle and moved down by its own weight, and then the second roller rotates to the secondary needle. As a result, the pulverized lump in a small state is crushed and discharged more finely, and the operation of the first roller and the second roller can be determined depending on whether the remaining amount of crushed is detected by the first and second crushed sensors.

The milling discharge step (S30) is to move the milled mill to a molding machine to export a certain amount of rectangular shape, wherein the molding machine is one or more third rollers facing each other to compress the milling and the rectangular shape passed through the third roller It will have a structure including a load cell for checking the weight of the half.

In the topping addition step (S40), a process of raising a topping on a rectangular type of milled paper that is transferred through the milling discharge step (S30) is performed, and the topping is carried by the manpower or through a conventionally known topping input machine. .

For reference, various ingredients such as kimchi, tuna, mayonnaise, ham, cheese, bulgogi, gochujang, bacon, eggs, cod roe, chicken, etc. may be used as a topping material by triangular gimbap.

The milling step (S50) is to process the milling form into a triangular shape by placing the topping added milling in a triangular forming mold and then pressing.

In addition, in the mold forming step (S50), the topping-added rice flour is passed through an automatic feed section having a narrower space than the size (width) of the rice flour before being placed in the molding mold, thereby reducing the width of the rectangular breadboard. Make sure it has a size that makes it easier to seat on the frame.

In the laver step (S60), the triangular gimbap for the triangular gimbap with toppings added is surrounded by a triangular gimbap-only gimbal, where the triangular gimbap-only gimbal has a rectangular shape and accordingly, the triangular mimi is made of seaweed. When enclosed along the longitudinal direction, both parts of the remaining seaweed that are not enclosed by the mid-bed are shortened so that the short portions can be easily folded, and the paper is folded together with the wrapping paper in the packaging step 70 described below. Make the process easy to carry out.

In addition, the laver step (S60) may be followed by packing the manufactured triangular gimbap by a packaging machine and then attaching the product information including a barcode sticker (S70), the completed triangular gimbap is made of metal and The inspection step (S80) to check the weight is to complete the process before shipment.

The inspection principle (S80) of the metal inspection principle may be based on the detection of being affected by the magnetic field by the metal in the gimbap by passing the triangular gimbap is provided with a coil inside the metal detector to form a magnetic field region.

On the other hand, after the laver step (S60), the size check step of generating an alarm when the image size of the triangular gimbap is out of a predetermined size error range, or the triangular gimbap is erected in the vertical direction. Next, the size selection step of moving to a size limiting jig in which only a triangular gimbap below a certain size is allowed to pass is formed, and the former is used to manage the size of the shipped product by checking that the triangular gimbap is large and small in an image. This is a possible process, and the latter is a process that can be used to screen overly large gimbap.

Hereinafter, a look at the triangular gimbap prepared according to the present invention through several experimental examples.

<Experimental Example 1-Sensory evaluation according to the change of mixing ratio of undiluted>

division Rice input Rice input Seasoning amount input Sesame dose Example 1 7 kg 10.7kg 460 ml 20 g Example 2 7 kg 12 kg 0 0 Example 3 7 kg 10 kg 600 ml 50 g

division flavor incense Texture Browning degree Example 1 93 97 91 89 Example 2 4 One 5 6 Example 3 3 2 4 5

division Triangle gimbap flavor Triangle kimbap texture Triangle gimbap appearance Example 1 85 82 80 Example 2 4 9 7 Example 3 11 9 13

1) Table 1 shows the conditions under which the rice, rice, seasoning liquid and sesame mixture ratio were mixed when cooked according to the present invention.

2) Table 2 shows the sensory evaluation of 100 general publics on taste, aroma, texture, and browning degree of rice flour prepared according to the conditions of Table 1 (the higher the value, the better judged)

3) Table 3 shows sensory evaluation of 100 people in general about the triangular gimbap taste, triangular gimbap texture, and triangular gimbap appearance when triangular gimbap was prepared from rice prepared according to the conditions of Table 1 (the higher the value, the better) Judging by)

Referring to Tables 1 to 3, it can be seen that Example 1 prepared according to the conditions of the present invention was best evaluated in sensory evaluation.

<Experimental Example 2-Topping and blind test evaluation by manufacturer>

division Tuna triangle kimbap flavor Tuna triangle gimbap texture Tuna Triangle Kimbab appearance Example 4 56 48 65 Comparative Example 1 (A company) 23 35 28 Comparative Example 2 (B Company) 21 17 7

division Ham triangle kimbap flavor Ham triangle gimbap texture Ham triangle gimbap appearance Example 5 43 51 62 Comparative Example 3 (A company) 24 38 26 Comparative Example 4 (B Company) 33 11 12

division Kimchi triangle gimbap flavor Kimchi triangle gimbap texture Kimchi triangle gimbap appearance Example 6 51 49 65 Comparative Example 5 (A company) 29 35 31 Comparative Example 6 (B Company) 20 16 4

1) Table 4 is a blind test evaluation of 100 people of tuna triangular gimbap using tuna as a topping according to the present invention and sold by other companies (A, B company) (higher values are better Judging by)

2) Table 5 shows the ham triangular gimbap using ham as a topping according to the present invention and those sold by other companies (company A and company B) for blind test evaluation on 100 persons (the higher the value, the better). Judging by)

3) Table 6 is a blind test evaluation of 100 kimchi made by Kimchi triangular gimbap using kimchi as a topping according to the present invention and sold by other companies (A, B) (the higher the value, the better). Judging by)

Referring to Tables 4 to 6, it can be seen that Examples 4, 5 and 6 prepared according to the conditions of the present invention were best evaluated in the blind test.

In the above description with reference to the accompanying drawings, the present invention has been described with reference to specific shapes and directions, but the present invention can be variously modified and changed by those skilled in the art, and such variations and modifications are included in the scope of the present invention. Should be interpreted as

Claims (11)

A rice feeding step (S10) of supplying rice flour prepared through the rice manufacturing step to the hopper; Mimi crushing step (S20) for grinding the crushed in the hopper by moving to the stirrer; Mijin discharge step (S30) for moving the crushed miban to a molding machine to export in a predetermined amount of rectangular shape; A topping addition step (S40) of raising the toppings on the cleft of the rectangular shape to be transferred; A crushing forming step (S50) of placing the crushed topping added to the forming mold in a triangle and then pressing the crushed mold; Including the topping added the end of the triangular shape of the triangular kimchi dedicated (S60); including,
The hopper may include an upper hopper including at least one first roller having a plurality of primary needles and a first miso detection sensor for detecting remaining amount of miscarriage, and a mise discharged through the upper hopper. A lower hopper including at least one or more second rollers having a plurality of secondary needle rods to uniformly unfold, and a second milling sensor for detecting the remaining amount of milling;
The operation of the first roller and the second roller is determined according to whether there is remaining amount remaining detected by the first and second half detection sensors,
In the milling forming step (S50), the topping-added rice flour is passed through the automatic transfer section having a narrower space than the breadth of the breadth before being placed in the mold, so that the width of the rectangular cardboard is reduced so that it is easily seated on the mold. To ensure that
The laver step (S60) next to check the image size of the triangular gimbap factory automation triangular gimbap manufacturing method characterized in that it further comprises a size checking step for generating an alarm when outside the error range.
The method according to claim 1,
In the milling supply step (S10) in the milling step of supplying the milling to the hopper,
Soaking step (P11) and immersed in a pot of semi-rice and water washed and covered with a lid,
Open the lid and remove the water called in the pot after the water change step (P12),
Seasoning step (P13) for stirring the mixture of seasoning liquid and sesame seeds in the rice,
Steaming step (P14) to cover the pot, heat the mixture, and then heat the mixture;
Opening the lid in the pot and the spraying step (P15) for spraying sesame oil on the prepared rice flour,
Opening the lid and inverting the pot to unfold the rice spilled from the pot by spreading step (P16),
Method for producing a factory automated triangular gimbap, characterized in that it comprises a cooling step (P17) to blow the wind to the heat spread cooler to reduce the rice temperature.
delete The method according to claim 1,
The molding machine,
At least one or more third rollers facing each other so as to squeeze the crushed mill, and a load cell for inspecting the milled weight of the rectangular shape passed through the third roller characterized in that the factory automation triangular gimbap manufacturing method.
delete The method according to claim 1,
The dedicated laver used in the laver step (S60) is a factory automated triangular gimbap manufacturing method, characterized in that it has a rectangular shape.
The method according to claim 1,
Next to the lame step (S60),
The packing step of packing the manufactured triangular gimbap with a packaging machine and then attaching the product information marked with a barcode sticker (S70),
Method for producing a factory automated triangular gimbap, characterized in that it comprises a test step (S80) to perform a metal and weight inspection of the packed triangular gimbap.
The method according to claim 7,
The inspection step (S80) is a factory automated triangular gimbap manufacturing method, characterized in that for detecting the metal in the triangular gimbap through a metal detector provided with a coil to form a magnetic field region.
delete The method according to claim 1,
Next to the lame step (S60),
The triangular gimbap manufacturing method for factory automation, characterized in that it further comprises a size sorting step of moving the triangular gimbap in a vertical direction and then moving to a size limit jig in which only a triangular gimbap having a predetermined size or less passes therethrough.
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